Chicken is ideal for oven-roasting. The dry heat gives the meat a crispy crust and a tender interior. Combined with a sweet and sour balsamic vinegar marinade, it’s pretty close to a perfect dish. Watch out because our sheet pan balsamic chicken will become your new favorite!
An Easy Recipe: Our Sheet Pan Balsamic Chicken
There’s nothing better than dishes that you can just pop in the oven. Especially, when they’re loaded with colorful and flavorful ingredients like with our sheet pan balsamic chicken recipe. Chicken drumsticks, small potatoes, onions, and garlic make this dish both iconic and delicious, there’s nothing to not love about it. Not to mention, this dish is sizzling hot too!
The special thing about sheet pan balsamic chicken is how time-effective it is. The side dish for the meal will cook right along the drumsticks. We opted for small potatoes, such as fingerling potatoes, onions, and garlic. Of course, you don’t have to eat the latter whole, but it gives the rest of the oven dish a pleasant flavor. If you’re really feeling both hungry and motivated, the leftovers pair really nicely with a yogurt.
To give the sheet pan balsamic chicken real flavor, we created a delicate balsamic marinade. This not only provides a great aroma and an appealing sheen to the dish. But, most importantly, the acid in the balsamic vinegar will break down the fibers of the poultry and make the meat mouthwateringly tender. Stomach growling? So put on your apron, we’re cooking!
Oven dishes are such simple pleasures. This is not only evidenced by our sheet pan balsamic chicken, but other such recipes as our grilled lemon chicken, chicken and carrot casserole, and egg noodle dumpling & mushroom casserole.
Sheet Pan Balsamic Chicken
Ingredients
For the marinade:
- ½ cup balsamic vinegar
- 2 tbsp olive oil
- 1 garlic clove
- ⅓ cup honey
- salt & pepper
For the chicken and vegetables:
- 4 chicken drumsticks
- 1 lb small potatoes e.g., fingerling potatoes
- 1 red onion
- 1 head of garlic
- 2 tbsp olive oil
- salt & pepper
- several sprigs rosemary
Instructions
- Combine all ingredients for the marinade and season with salt and pepper.
- Rinse the chicken, pat it dry, and place it in the marinade. Cover the bowl and refrigerate for an hour.
- Wash and scrub the potatoes. Peel and chop the red onion. Halve the head of garlic lengthwise. Place everything on a baking sheet, drizzle with some oil, and season with salt and pepper.
- Remove the chicken from the marinade and place it on the baking sheet. Brush the chicken with the remaining marinade and place the rosemary sprigs on the vegetables.
- Bake for 50 minutes, until the chicken is tender and the potatoes are cooked through.